White Radish is a mild-flavoured winter radish usually characterized by fast-growing leaves and a long, white root. They are popular in China for their medicinal properties.
Daikon Radishes as they are also known are mainly used raw in salads or as a garnish. They can also boiled, baked or used in Asian cooking and in pickles.
Rich in ascorbic acid, folic acid and potassium as well as a good source of vitamin B6, riboflavin, magnesium, copper and calcium.
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